2 cups Penne
20 g Arugula
30 g Swiss Chard
1 each Lemons
1 Red Pepper
3 Tbs Olive oil
1 Tbs Butter
Heat your oven to 425. Brush a baking sheet with olive oil and place the red pepper on its side. Roast in
oven for 20 minutes. Using tongs, rotate the bell pepper and put back in oven. Turn on your broiler and cook
for another 5 minutes. Keep a watchful eye and keep turning. The peppers skin should be charred and soft and
the pepper itself should look like the breath was taken out of it.
Place cooked pepper in a bowl and cover the bowl with plastic wrap. Leave for 10 minutes.
Using your hands peel the skin off the pepper. Cut in half and discard the innards and stem. Set aside.
Bring a pot of salted water to a boil and cook your pasta.
Zest and juice your lemon. Keep one TB of lemon juice on the side and put the rest into a blender, add the
roasted red pepper and 1 TB of olive oil and blend.
Mince your garlic.
In a large frying pan heat up 1 TB of the olive oil and add the stems and garlic. Cook for 5 minutes. Add the
arugula. Cook for another 2 minutes until just slightly tender. Season with a big pinch of salt and some
cracks of pepper. Remove from pan.
Add 1TB of olive oil back to the hot pan. Add the swiss chard and a pinch of salt and pepper. Cook till
wilted. Remove from pan.
Melt the butter in your hot pan, when you see it starting to brown add the one TB of lemon juice and cook for
another 30 seconds. Add the pasta, arugula, and chard. Top with the roasted red pepper sauce and stir to
combine. Season with salt & pepper.